Caribbean Loaded Sweet Potatoes

Preheat oven to 425°F. Use a knife to poke holes in potatoes in several places. Place on a baking sheet. Bake about 45 minutes or until tender when pierced with a fork. Cool on a wire rack 10 minutes or until cool enough to handle. Leave oven on. Slice ½ inch off tops of potatoes. Scoop potato pulp into a large bowl, leaving ½ inch of flesh in the shells. Add chili powder to potato pulp; mash until soft and creamy, gradually adding plant milk. Stir in scallions. Season with salt and black pepper. Scoop mashed potato into shells and place on baking sheet. Bake15 minutes or until centers are at least 160°F. For filling, in a medium bowl stir together the next six ingredients (through lime juice). Spoon filling into potatoes and serve with lime wedges. Prep-time: 40 MINUTES / Ready In: 1 HOUR Makes 10 cups Serving size: 2½ cups